Peel the eggplants in stripes lengthwise, soak them in salty water for half an hour to prevent them absorbing oil. After washing, dry them with a towel and fry them in oil. Fry also 6 peppers in oil. Then, fry the diced onions and add the ground meat in the same pan and fry more. Add 1 chopped tomato, salt, spices and stir the mix. Add one tea glass water and boil for 5 minutes. Split the middle of each eggplant and place them on a tray. Fill the eggplants with the stuffing ingredient you prepared. On these stuffed eggplants, put the remaining tomato evenly and put one garlic and one fried pepper on each. Mix 1 tablespoon tomato paste in 1 bowl of warm water and pour this mix on the tray among the eggplants. Then, bake it in 170° preheated oven for 20-25 minutes.